Step 1:
Prepare either brine or cider marinade recipes by combining all in ingredients in an 8 quart sauce pot and bring to a boil. Remove from heat, transfer to a heat safe container and place in the refrigerator until completely cool (40°F/4°C).

Step 2:
Using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 3:
Place one turkey breast in vacuum bag, along with enough brine to cover. Vacuum seal. Repeat for each additional breast and thigh.

Step 4:
Place sealed bag in refrigerator for 16 hours.

Step 5:
After brining is complete, remove and rinse each piece of turkey under cold water.

Left: Cider Marinade Right: Salt Brine

Step 6:

Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 7:
For the thighs, lay thigh skin-side down on cutting board. Place approximately 1 cup of stuffing in center and roll thigh to completely seal in stuffing. Secure with butchers twine.

Step 8:
Again, using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. Place one turkey breast in vacuum bag, along with 1 tablespoon of duck fat. Vacuum seal. Repeat for each additional breast and thigh.

Step 9:
Place sealed bags in circulating water bath and cook for 2 hours, or until core temperature reaches 147°F/64°C.

For advanced users:
If serving immediately, lower temperature of circulating bath to 122°F/50°C and hold turkey for 30 minutes. Do not exceed 30 minutes. You can speed the process by dropping several ice cubes into the bath until bath temperature reaches 122°F/50°C.

Step 10:
Remove bags from water bath.

If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.